Rating: 1 stars
6452 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 6452
  • 6,452 Ratings

These addictive cookies are a crisp complement to the Vanilla Ice Milk and Espresso Parfaits or any ice cream; they're also a wonderful treat on their own.Plus: More Dessert Recipes and Tips

Clifford Harrison
Anne Quatrano
Anne Quatrano
April 1998

Gallery

Recipe Summary test

Yield:
MAKES ABOUT 4 DOZEN
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Toast the walnuts for about 8 minutes, or until golden brown. Let the nuts cool, then coarsely chop them. Lower the oven temperature to 325°.

    Advertisement
  • In a large bowl, sift together the flour, baking powder and salt. In a large bowl, cream the butter with the sugar. Beat in the eggs, 1 at a time, blending thoroughly after each addition. Add the vanilla. Gradually stir in the flour mixture, then fold in the nuts and the chocolate until just blended. Divide the dough into 4 pieces and shape each piece into a 12-inch log. Set the logs on 2 lightly buttered baking sheets and refrigerate until chilled, at least 30 minutes.

  • Bake the dough logs for about 20 minutes, or until they are firm and starting to brown. Transfer the logs to a rack and let cool slightly. Lower the oven temperature to 250°. Using a serrated knife, cut the logs crosswise diagonally, 1/2 inch thick. Set the cookies on their side on the baking sheets and bake for about 15 minutes, or until golden brown. Let cool before serving.

Make Ahead

The chocolate-packed biscotti can be stored in an airtight container for up to 3 days.

Advertisement